Vorarlberg Cheese Flatbread | Savoury Brunch Classic

Warm the whole milk until lukewarm. Melt 30 g of the unsalted butter. Mix the smooth wheat flour with the dry yeast and fine salt in a mixing bowl. Add the lukewarm milk and melted butter and knead into a smooth dough. Cover and let rest in a warm place for about 30 minutes.

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

Peel the onions and cut them into thin rings. Melt the remaining 20 g of butter in a pan and gently sauté the onion rings over medium heat until translucent and tender, then let cool briefly.